Broccoli Slaw with Cranberry Orange Dressing
This refreshing Broccoli Slaw with Cranberry Orange Dressing combines grated broccoli stems, carrots, and cabbage with a creamy, citrus-kissed vinaigrette. The result is a crunchy, colorful salad that’s both satisfying and nutrient-rich—perfect for potlucks, family meals, or make-ahead lunches.
Equipment
- 1 Cutting board
- 1 Chef’s Knife
- 1 Vegetable peeler
- 1 box grater or food processor (with grater blade)
- 1 blender or mini food processor
- 2 mixing bowls (large and medium)
- 1 citrus zester
- 1 tablespoon & teaspoon set
- 1 Measuring Cup Set
Ingredients
For the Dressing (about 1 cup)
- 2 tablespoons balsamic vinegar
- 2 tablespoons dried sweetened cranberries soaked in warm water 5–10 minutes, drained
- 1 teaspoon whole-grain mustard
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1 small clove garlic
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 cup + 2 tablespoons extra virgin olive oil
- 1/4 cup mayonnaise
For the Salad
- 6 broccoli stalks about 4 cups, grated
- 2 cups carrots grated (about 4–6 medium carrots)
- 2 cups shredded cabbage napa, green, or red
- 1 cup green onions thinly sliced
- 1/2 cup dried sweetened cranberries chopped
- 1 teaspoon orange zest grated
- 1/2 teaspoon kosher salt or more, to taste
Instructions
- Prepare the Broccoli Stalks: Begin by separating the broccoli stalks from the crowns. The crowns can be saved for another dish, but the stalks are the star here. Trim off the ends, then peel away the thick, fibrous outer skin using a vegetable peeler until the lighter, tender core is revealed. This ensures the slaw will be crisp without being woody or tough. Once peeled, grate the stalks using the large holes of a box grater or the grater attachment of a food processor. You should end up with roughly 4 cups of grated broccoli, which will create the base texture for the slaw.
- Grate the Carrots: Wash and peel the carrots to remove any dirt or rough outer layer. Cut away the ends, then grate the carrots in the same way as the broccoli stalks—either by hand on a box grater or with a food processor. This not only speeds up the process but also creates fine, uniform shreds that blend seamlessly into the salad. You’ll need about 2 cups of grated carrot, which adds a natural sweetness and vibrant orange color to balance the broccoli’s earthiness.
- Shred the Cabbage: Choose your cabbage—napa for a tender, mild bite, or green/red cabbage for a heartier crunch and extra color. Rinse the leaves well, pat them dry, then cut into quarters. Remove the tough core, then thinly slice the leaves into fine shreds with a sharp knife. Aim for slices no wider than 1/8 inch so they mix evenly with the grated vegetables. You’ll need about 2 cups, enough to provide body and a refreshing crunch in every bite.
- Slice the Green Onions: Rinse the green onions thoroughly to remove any dirt trapped between layers. Trim off the root ends and the very tips of the greens. Slice the onions crosswise into thin rings, both the white and green parts, as each provides a different flavor dimension—the white adds mild sharpness, while the greens contribute freshness and color. Measure about 1 cup, which will distribute evenly through the slaw without overwhelming it.
- Soak and Chop the Cranberries: Place the dried cranberries in a small bowl and cover them with warm water. Let them soak for 5 to 10 minutes until they become plump and tender. This step prevents the cranberries from being chewy and allows them to blend better into the salad. Drain thoroughly, then chop coarsely into smaller bits. Half a cup of these sweet-tart gems will scatter throughout the slaw, giving each forkful a burst of flavor.
- Blend the Dressing Base: In a blender or mini food processor, combine balsamic vinegar, red wine vinegar, plumped cranberries, whole-grain mustard, honey, garlic clove, orange juice, orange zest, and kosher salt. Blend until the mixture becomes completely smooth and the cranberries are fully incorporated. This creates the sweet, tangy, and citrusy foundation of the dressing, balancing fruitiness with a slight savory kick.
- Emulsify the Oil: With the blender running on low speed, slowly drizzle in the extra virgin olive oil. Adding the oil gradually helps the dressing emulsify, creating a smooth, creamy consistency instead of separating. Once all the oil has been added, you’ll notice the dressing becoming thicker and silkier, which ensures it clings beautifully to the slaw ingredients.
- Incorporate the Mayonnaise: Add the mayonnaise to the dressing and pulse briefly until fully combined. The mayo softens the tang of the vinegar, rounds out the flavor, and adds a luscious creaminess without making the dressing heavy. Taste and adjust salt if necessary—this is the moment to balance the sweet, tangy, and savory notes to your liking.
- Assemble the Slaw Base: In a large mixing bowl, combine the grated broccoli stalks, grated carrots, shredded cabbage, sliced green onions, chopped cranberries, additional orange zest, and a pinch of kosher salt. Toss gently with clean hands or salad tongs to ensure the ingredients are evenly distributed. At this stage, the mixture will already look colorful and appetizing, with its green, orange, purple, and ruby hues.
- Dress and Toss the Salad: Pour the prepared cranberry orange dressing over the vegetable mixture. Start with about three-quarters of the dressing, tossing well to coat all ingredients evenly, then add more if needed. The key is to ensure every shred of vegetable glistens with dressing without becoming soggy. Toss thoroughly, lifting from the bottom of the bowl so the dressing reaches every corner.
- Chill and Serve: For the best flavor, cover the bowl with plastic wrap or transfer the slaw to an airtight container and refrigerate for at least 30 minutes before serving. This resting time allows the vegetables to slightly soften, the flavors to meld, and the dressing to soak in. Serve chilled as a vibrant side dish for grilled meats, sandwiches, or holiday spreads. It can also be made several hours ahead, making it an excellent choice for meal prep or entertaining.
Notes
- Use broccoli stalks, not crowns, for the best texture and mild flavor.
- Soaking cranberries in warm water makes them soft and juicy, preventing chewiness.
- Napa cabbage gives a lighter, more tender bite, while green or red cabbage adds crunch.
- Blend the dressing slowly with oil to ensure a creamy, well-emulsified texture.
- Make ahead of time—the slaw tastes better after chilling and letting flavors meld.
